Flaxseed: Functional Food Components & Therapeutic Role
Journal Title: Journal of Medical Science And clinical Research - Year 2014, Vol 2, Issue 9
Abstract
From the past few years, people are becoming more health conscious and demanding the food having high nutritional value. In this regard, the demand for flaxseed in food and beverages, functional foods and functional attributes of many traditional foods are being explored. Flax continues to surge forward in its recognition as a functional food and has recently gained attention in the area of disease prevention primarily because it is the richest known source of various functional food components such as alpha-linolenic acid, lignans, as well as being a good source of fiber. Traditionally, flaxseed was grown for its oil bearing seed and for its fiber. But with rapidly changing global health scenario and awareness regarding the ill effects overmedication, plant based products have gained the attention. The demand of consumers has increased for the new food products with taste, safety, convenience and nutrition. Nutrition has emerged an added dimension in the chain of food product development. Flaxseeds due to presence of various bioactive compounds have been considered as complete medicinal food and found to be preventive against various metabolic disorders. Flaxseed contains various functional components which have positive effects in disease prevention. Recent studies have shown that the flaxseed in its whole or in its flour form can be incorporated in various recipes and can be developed in form of bakery and other products. Although scientific evidence supports flaxseed consumption but many people are still unaware of the benefits provided by flaxseed and its therapeutic role in prevention of disorders. This review highlights the functional food components present in flaxseed and its therapeutic role in prevention of various disorders
Authors and Affiliations
Pooja Verma
Keywords
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